Despite his name, there is nothing even remotely dangerous about tall, bear-like chef and owner of The Foodbarn, Franck Dangereux. Unless, that is, you’re a sun-ripened tomato or a perfectly plump chicken and he’s in the mood for making one of his family’s favourites, poulet a la ProvenÇale. Dressed in his summer uniform of shorts, T-shirt and sandals, this awardwinning chef looks more like he recently sauntered in from the beach than just finished cooking fine French cuisine for the lunch crowd who, at 3:30pm on a Monday, are still happily sipping their wine and lingering over dessert. But just…
We cannot get enough of this porcini risotto. This vegetarian dish is perfect for a cold, winter’s evening, or for some indulgence on a summer’s night.
In case this culinary term is completely new to you, white pizza is basically a pizza that doesn’t contain sauce. Instead, it’s topped with cheese and any additions you may want to include. Our version features deliciously salty Parma ham and earthy spinach, making it a lighter version of traditional pizza that’s just as delicious. Enjoy your white pizza stack with Parma ham with a glass of dry rosé.
TO DRINK: A medium-bodied Semillon isn’t overtly fruity and its lemony notes don’t overpower subtle dishes
TO DRINK: Because of its acid, Sauvignon Blanc is one of the few wines that pairs well with zingy, tomato-based dishes
Gnocchi is so simple to make and such a popular dish. The roasted beetroot adds a sweet earthiness to it, while the crispy, salty pancetta balances the smooth…
Perfect as a filling breakfast or midweek dinner. Cook’s tip: Try to chop the ingredients so that they are roughly the same size, as they will then cook evenly. The larger the pieces, the longer they take to fry.
Claudia Roden, Gary Mehigan (MasterChef Australia, Gok Wan and more…By Andrea Pafitis-HillLEMONGRASS AND GINGER (Duncan Baird Publishers, R303) Leemei Tan, author of food blog, My Cooking Hut, gives…
This Thai-inspired red curry sweet potato soup has just enough hotness to warm up a cold winter’s night. Coconut cream takes the edge off the spicy flavours, and adds a delicious texture to this exotic dish. Recipe by Donna Hay Photograph by Chris Court Styling by Justine Poole
Creamy mushroom and chive soup is a tasty warm dish for a winter night. The earthy flavours of mushrooms are perfect with just enough bite from the chives.…
TO DRINK: The crisp grassiness of Sauvignon Blanc is great with mussels COOK’S TIP If fresh mussels aren’t available, frozen mussels in the half shell will work just…